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Gideons Cookie Recipe

Gideon’s Cookies is one of those classic children’s books that has been around since before my parents were born.

This is a recipe for Gideon’s cookies.

These cookies are soft and chewy, with a hint of cinnamon flavor.

They’re great snacks to munch on while you read the book or just keep them as a treat.

The story behind this recipe is about a boy who eats his father’s cookies every day without permission.

One day he decides he wants more than just one bite of his dad’s cookies so he asks him why they only have two cookies left in the jar.

His father replies “One because it’s Sunday and two because I ate one yesterday.”

The next thing we know, there’s three cookies left!

Nowadays, most of us probably don’t eat our dads’ leftover cookies but if your kids love these cookies, then go ahead and bake up a batch.

It’ll be sure to bring back fond memories from childhood.

If you want to get started right away, here’s how to make Gideon’s Cookies.

What Ingredients Are In Gideon’s Cookie Recipe?

We start by mixing together 3 cups all-purpose flour (2 1/4 pounds), 2 teaspoons baking soda, 1 teaspoon salt, 1 tablespoon ground cinnamon, and ½ cup granulated sugar.

We also add 2 sticks unsalted butter (1 pound) at room temperature and beat until smooth, adding ¼ cup shortening once fully incorporated.

Next, we mix in 4 eggs lightly beaten and 2 tablespoons milk.

Finally, we stir in 1¾ cups dark brown sugar, which should already be combined into a light dusting consistency.

Gideons Cookie Recipe

How Much Of Each Ingredient Is Used In Gideon’s Cookie Recipe?

Each serving contains 16 calories, 0 grams fat, 5 grams carbohydrates, and 1 gram protein.

That’s not very much compared to other baked goods.

For example, an average slice of bread will contain approximately 200 calories, 10 grams of fat, 30 grams of carbs, and 6 grams of protein.

What Is The Stepbystep Process For Making Gideon’s Cookies?

Preheat oven to 350 degrees Farenheit.

Line two baking sheets with parchment paper and set aside. In a large bowl, combine flour mixture and sift through a fine mesh strainer.

Add butter pieces and cut into small chunks using a pastry blender or fork.

Once the butter starts to look like coarse sand, use your hands to break apart any remaining larger pieces.

Set aside.

In a separate bowl, whisk together eggs, milk, and sugars until well blended.

Fold egg mixture into dry mixture.

Stir in cinnamon.

Drop dough by rounded tablespoonful onto prepared sheet pan.

Bake for 12 minutes, rotating pans halfway through.

Allow cookies to cool completely.

Store in airtight containers.

Chocolate Cookies Chocolate Chip Cookies Dessert

What Is The Cooking Time And Temperature For Gideon’s Cookie Recipe?

Cookies take between 12 and 15 minutes to cook.

You may need to rotate pans halfway through to ensure even heating.

To check for doneness, insert a toothpick into center of cookie.

Cooked cookies should feel firm enough to hold their shape.

How Many Cookies Does Gideon’s Recipe Yield?

Gideon’s Cookie Recipe yields 24 servings.

Each serving contains 16 calories, 0 grams fat, 5 grams carbohydrates, and 1 gram protein.

What Is The Nutritional Information For Gideon’s Cookies?

Nutritional Information per Serving (24 cookies): Calories: 16, Fat: 0 g, Carbohydrates: 5 g, Protein: 1 g

Nutritional Information per 100% Calorie Portion: Calories: 72, Fat: 0 g, Carbohydrates: 13 g, Protein: 1 g

What Are Some Possible Variations Of Gideon’s Cookie Recipe?

You can change the spices and flavors to suit your own personal taste.

Try replacing the vanilla extract with almond extract, orange zest, lemon zest, or whatever else tickles your fancy.

Feel free to play around with different types of nuts such as peanuts, walnuts, pecans, almonds, or hazelnuts.

Other options include using chocolate chips instead of raisins, sprinkling chopped dried fruits on top, and swapping out regular oats for gluten-free rolled oats.

Try experimenting with various kinds of flours too.

Use whole wheat flour, spelt flour, oat flour, or cornmeal.

Or try substituting white rice flour for half of the flour.

Some varieties of coconut oil might work better than others depending on what kind of texture you’re looking for.

Also, remember that the amount of liquid varies based on the type of flour you choose.

Here’s another version that uses melted peanut butter.

Gideon's Cookie3

What Are Some Tips For Making Gideon’s Cookies Successfully?

Using a stand mixer is ideal for kneading batches of dough.

A hand mixer works too, though it takes longer and requires more elbow grease.

Be careful not to overknead the dough otherwise the cookies won’t turn out fluffy.

And don’t worry if the dough seems sticky.

Just add extra flour until it becomes thick and pliable.

Another tip is to chill the dough for a few hours beforehand.

This allows the flour to absorb moisture in the refrigerator, giving the finished product a nice, crisp outer shell.

Also, keep in mind that the best way to store cookies is in an airtight container.

Storing them in plastic bags makes them difficult to remove later on.

What Are Some Common Mistakes People Make When Making Gideon’s Cookies?

Overmixing the dough can cause the cookies to become tough rather than tender and moist.

Overbaking the cookies also causes them to lose their crispy exterior.

Where Can I Find

Gideon’s Cookie Recipe?

If you’d prefer to purchase this recipe online, you can do so below.

Gideon’s Cookie Recipe

Ingredients

3 cups all purpose flour(2 1/4 pounds)

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

½ cup granulated sugar

2 sticks unsalted butter (1 pound)

(8 ounces)

4 eggs

(1/4 cup)

2 tablespoons milk

2 tablespoons shortening

(16 ounces)

1/3 cup dark brown sugar

(1 1/3 cups)

1/6 cup molasses

(12 ounces)

1/3 cup water

(5 ounces)

Directions

Preheat oven to 350 degrees Fahrenheit.

Line two baking sheets with parchment paper and set aside. In a large bowl, combine flour mixture and sift through a fine mesh strainer.

Add butter pieces and cut into small chunks using a pastry blender or fork.

Once the butter starts to look like coarse sand, use your hands to break apart any remaining larger pieces.

Set aside.

In a separate bowl, whisk together eggs, milk, and sugars until well blended.

Fold egg mixture into dry mixture.

Stir in cinnamon.

Drop dough by rounded tablespoonful onto prepared sheet pan.

Bake for 12 minutes, rotating pans halfway through.

Allow cookies to cool completely.

Gideons Cookie Recipe

Gideon’s Bakehouse Cookie Recipe

These cookies are soft and chewy, with a hint of cinnamon flavor.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Gideon’s Bakehouse Cookie Recipe
Servings: 4
Calories: 778kcal

Equipment

  • 1 Oven
  • 1 Bowl

Ingredients

  • 5 tablespoons unsalted butter
  • 3 tablespoons vegetable shortening
  • 1 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cups chocolate chips
  • Sea salt

Instructions

  • Butter, shortening, and sugar should be blended in a large mixing basin using a stand or hand mixer (the mixture won’t be smooth at this point).
  • Whisk in the eggs and vanilla essence just until incorporated.
  • Next, mix once more until smooth before adding the flour, baking soda, and salt. Any flour or baking soda that clung to the bowl’s sides can be pushed into the dough using a spatula.
  • Add 1 cup of chocolate chips to the dough and reserve 1/2 cup. Mix with a wooden spoon or a spatula. Your dough could appear a little crumbly at this point, but that’s acceptable.
  • Divide the dough into six about equal pieces using clean hands (about a fistful for each cookie). Roll the dough into a spherical between your hands, then gently press your palms together to make the dough slightly taller than it is broad.
  • You should leave at least 2 inches between each cookie when you add your shaped dough to a baking sheet that has been prepared with parchment paper or a reusable baking mat.
  • The cookie dough balls should be chilled in the refrigerator for at least an hour and up to 24 hours.
  • Bake for 12 to 14 minutes after preheating the oven to 325°F. The cookies ought to be just little underdone.
  • The top of the freshly baked cookie should be lightly pressed with a handful of chocolate chips (this is a slightly messy, but totally worth it process). You ought to be left with a chocolate chip outer shell.
  • Before biting into a cookie, sprinkle it with sea salt and allow it to cool for at least an hour. Enjoy!

Video

Nutrition

Calories: 778kcal | Carbohydrates: 116g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 79mg | Sodium: 599mg | Potassium: 225mg | Fiber: 2g | Sugar: 67g | Vitamin A: 497IU | Calcium: 82mg | Iron: 3mg
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